My fave! A dairy-free asian, delicious potato salad. Sure to be a hit at any bbq this summer. Original recipe found here.
INGREDIENTS
2 pounds baby fingerling potatoes, sliced crosswise ¾ inch thick
Kosher salt
3 tablespoons vegetable oil
2 red chiles (such as serrano or Holland), thinly sliced
1 garlic clove, finely grated
½ cup unseasoned rice vinegar
2 teaspoons light brown sugar
1 teaspoon finely grated peeled ginger
½ cup unsalted, roasted peanuts, coarsely chopped
2 celery stalks, sliced in half lengthwise, thinly sliced on a diagonal, plus ½ cup celery leaves
1 cup coarsely chopped cilantro
½ cup torn mint leaves
What To Do
Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool.
Heat oil in a large skillet over medium-high. Cook potatoes, tossing occasionally, until golden brown and crisp, 8–10 minutes; season with salt.
Meanwhile, bring chiles, garlic, vinegar, brown sugar, and ginger to a simmer in a small saucepan over medium-low heat, stirring, until sugar dissolves, about 2 minutes.
Toss potatoes, warm vinegar mixture, and peanuts in a large bowl; let cool slightly. Add celery, celery leaves, cilantro, and mint and toss again to combine. Taste and season with salt if needed.
Do Ahead: Potatoes can be boiled 1 day ahead; cover and chill.
